Here I am talking shop with the three young restaurateurs behind the new Haven Gastropub +Brewery in Old Pasadena. I love these types of independent restaurants where innovation is born and bred.

By supporting your favorite local eateries and watering holes, and seeking them out when you travel, you are helping the local community and economy. While our economy remains challenging, chains seem to emerge victorious because of their financial power and deep discounting potential, but it's the indie restaurants that are the lifeblood of our communities. They donate food and time to charities, provide local employment (restaurants employ nearly 1 in 10 people and could add another 1.3 million jobs to our economy over the next decade). They're our home away from home - the places we gather together with friends and family.

Bill Hargraves, who's my Restaurant Equipment Guru, joined me for lunch to hatch a plan to help restaurants survive the rise in the cost of electricity with Power Monitoring Services. It all came together while dining on Chef Cathy Pavlos’ amazing BLT at LUCCA in Irvine. This BLT is a real trendsetter… a Classic Sandwich that has been given the YUM Factor. An original approach to a classic that creates one of those memorable experiences that puts a return engagement on the iCal immediately.

This BLT fills the plate open-face style with applewood-smoked bacon frizzled perfectly, underscored with a smear of house-made aioli, market tomatoes, lettuce, caramelized onions, and fresh California Chevre on grilled ciabatta. YUM. Again, being an independent operator makes it possible for Chef Cathy to customize and change menus often - even daily!

But NOW I’m thinking that is NOT enough to lure ‘em back. There is something to be said for learning, trying an innovative hand-crafted cocktail, tasting lots of different foods on small plates without a huge commitment, fun plateware in all shapes and sizes... It all goes back to "success is in the details"

This fantastic pizza oven can be found at Mythos Restaurant at Universal Studios' Islands of Adventure theme park in Orlando. So fun.

#4. PEACE, LOVE & CATFISH

If you go to Brown's Catfish in Russellville, Arkansas (an hour outside of Little Rock), you'll see service with a smile -- literally. The staff at the restaurant sets the tone for the guests. Many who are regulars come back often, and some drive miles for the best catfish around! But I know that this warm, inviting staff, wearing these clever t-shirts, can't help but put a smile on any face, and brighten any mood.

Of course, these are best when they are gifts from the kitchen – the amuse-bouche, French for "amusing the mouth," is always the most impressive way to start any meal.

While we're on the topic of beginnings - there is so much excitement at the beginning of any year! It's still January and if you aren't feeling like it's a new beginning, let's work together to make some waves!

In the upcoming year, I will be traveling around the country working with different restaurants, but you don’t have to wait for me to come to you - we have set up virtual conferencing at FoodPower. If this has been a challenging year for you - or if you have any great news to share, I urge you to call, text, email, Skype, or Facebook me personally. I am here for you.

We are ready at FoodPower to go the extra mile and help you do the same.

Established in 1982, Orange County-based FoodPower is a restaurant consulting firm that coaches industry leaders to leverage their strengths. By working hand-in-hand with restaurant management and staff, FoodPower can help create concepts, refine menus, and identify opportunities to increase food sales and capitalize on the changes in today’s dining out patterns to strengthen brands.